6 Reasons that Pata Negra Jamón de Bellota Increases the Appetite

Pata negra ham slices

It is unusual for a customer to explain why they buy jamón de bellota. We mostly assume it is simply because Pata Negra is great. But there are several customers who have told us that they buy ham because of how little they feel hungry and it helps them to boost their appetite.

For most of us gluttony is a problem, but there are some who need to stimulate their appetite because their lack of appetite causes them important nutritional deficiencies. Some medical treatments, such as chemotherapy to cure cancer, cause nausea and lack of appetite. Also stress, the deficit of some minerals and various digestive disorders are associated with reluctance. There seems that there are even some people with a sense of permanent satiety that makes them hate food.

So we thought it would be interesting to find out the reasons why Iberian ham, and especially de bellota, is so appealing even in adverse conditions. Here are the findings:

Why jamón de bellota increases the appetite

  1. It’s delicious and healthy
    The first thing recommended to stimulate the appetite is to eat what you like. That is, what you most enjoy. If you have a medical prescription to avoid fatty products, remove the fat and eat only lean. Pure Iberian ham (Pata Negra), such as Cinco Jotas Ham from Jabugo, is usually fattier than ham from mixed breed pigs, but the difference is minimal. However, the level of healthy oleic acid tends to be higher than what is found in mixed breed. Our recommendation: pure bred.
  2. It’s associated with good memories
    In most of our homes, jamón de bellota, is eaten only during large celebrations: dinners on Christmas Eve and New Year’s Eve, weddings, christenings, communions… The memory of these good moments enjoying a ham in the best company opens up our appetite.
  3. The smell is mild and pleasant
    Unlike other foods, such as cheese or seafood, the smell of ham is very subtle. Strong odours can sometimes cause rejection, and therefore are not recommended in these cases. So, it is best consumed unheated at room temperature so as to prevent the smell getting stronger.
    Serrano ham, if it has had a minimum maturation period of 18 months, also has pleasant and toasty aromas. But if the curing period is anything less than 12 months it still smells a little like fresh meat and is not so appetizing.
  4. It doesn’t fill you up because it doesn’t contain fibre
    Fibre, present above all in vegetables (1.5% in lettuce) and cereals (2.2% in brown rice), is essential for a balanced diet but is very filling (it produces gases) and can be difficult to digest.
  5. The high zinc content helps regulate digestion
    This mineral is necessary, among other things, to regulate digestion and prevent loss of appetite. It is mainly found in protein-rich foods such as pork, and some seafood.
  6. It’s very quick to prepare
    Poor appetite coupled with lack of time leads to some people skipping breakfast, lunch or dinner. With ham there are no excuses: you open the fridge, take out a packet with already sliced ham inside. It’s also great for snacking, allowing you to distribute food intake and reduce the size of main meals (some people can’t manage a full plate).

There are other natural remedies that help to ignite your appetite, such as mint infusions, anise or liquorice. There are also medicines and drugs, like those derived from cannabis (marijuana and hashish) which act directly on brain receptors that trigger appetite. But it’s clear that, as delicious as Iberico jamón de bellota is, nothing has been invented so far.

Simple recipe for making broth with a pata negra ham bone

Your pata negra ham may have nothing left to give but you can still do things with it, like making a delicious consommé or a flavorful sauce for a meat dish. The bone marrow and the bits of meat you can’t cut off the bone are tasty and nutritious (vitamins, minerals, essential fatty acids and more). Here is how to get it all with very little work and money.

Homemade broth

Homemade broth with pata negra ham bone

Ingredients (for 1 liter of broth):

  • 500 g of Iberico ham bones
  • 2 liters water
  • 1 carrot
  • 1 leek or 1 small onion
  • 1 potato
  • 250 g of squash
  • 1 celery stalk
  • Optional: a little parsley, 2 bay leaves, a piece of turnip, half a cabbage, one pig’s foot and 500 grams of beef, lamb or chicken.
  • DO NOT ADD SALT. The bone contains some salt and it is best to wait until the broth is done before salting to taste.

Preparation:

The ham has several bones and it is best to locate the joints and cut the ligaments with a kitchen knife (photo 1). The biggest pieces can be cut with a saw or a cleaver.

Remove the skin from the pieces and leave a small amount of rancid fat (photo 2).

Cut up the vegetables (photo 3), place everything in a pot with cold water and cook over high heat until it comes to a boil. Then simmer over low heat for 2 to 4 hours (photo 4). The longer you leave it, the stronger it will be. Skim off any scum that forms (photo 5) every 60 minutes to reduce calories.

Finally, strain the broth (photo 6) and leave it to cool a few hours.

When it is at room temperature, put it in the refrigerator. After about 2-3 hours remove it and skim off the fat layer that will have formed on the surface (photo 7) to give a smoother broth that is easier to digest.

Strain it again with a strainer, or with a thin cloth (photo 8) if you like it very clear.

Cutting the ligaments
1. Cut the ligaments to separate the ham bones.
Beef bone and ribs, ham bones and chicken carcass
2. From left to right: beef bone and ribs, ham bones and chicken carcass.
Vegetables for the broth
3. Cut vegetables.
All the ingredients in the pot
4. All the ingredients in the pot.
Broth scum
5. Skim off the scum every hour.
Straining the broth through a strainer
6. Strain the broth and let it cool to make it easier to remove the fat.
Fat that has risen to the broth's surface
7. Remove the fat that has risen to the surface.
Straining the broth through a thin cloth
8. Strain the broth with a thin cloth to make a very clear soup.

Extra:

If you want a broth with more body, blend it with a beater for 2 minutes.

If you want less fat, add a beaten egg white to the broth about 15 minutes before removing it from the heat.

Add a handful of chickpeas, pasta or rice together with the bones and vegetables to get a smoother texture.

 

Brown stock (for meat stew and sauces)

Brown stock

Ingredients:

The same as for consommé, plus:

  • 1 tomato
  • 200 ml red wine

Preparation:

Prepare exactly the same as the consommé but cook the ingredients (except the wine) in the oven before boiling. This will give a darker color and a slightly roasted flavor.

Place the cut bones in the oven at 180ºC and add the vegetables after 30 minutes. Remove the pan after another 15 minutes and place everything in a pot with cold water and wine.

 

Donation to Doctors Without Borders for battling COVID-19

On May 6th of this year, we launched a campaign to raise money for the fight against COVID-19. Thanks to the response of our customers, we were finally able to transfer the collected funds to Doctors Without Borders in the amount of €2,040.20.

Thanks to Alicia, Damián, Maria Eugenia, and all those who contributed their part so that the campaign would reach more people.

Thanks to Laura and Oscar, for always having the deboned and sliced hams ready on time, even on the busiest of workdays.

Thanks to Jaime, Chema, Jose, and the rest of the warehouse team, for getting the packages out on time throughout all these weeks.

Thanks to Edelmiro, Rocio, Javier and their colleagues in the transport companies, especially the drivers and delivery people, for working under the most complicated conditions while the majority of us were sheltered in our homes.

And above all, thanks to all our customers. Thank you for knowing how to enjoy life with the best ham, and for your solidarity.

Thanks to you.

 

We ship spanish ham (“Jamón”) to Hong Kong

UPDATE: Since June 23rd, 2020 we no longer ship to Hong Kong due to a change in customs regulation.

 

We are extremely happy to announce that starting today we now ship to Hong Kong! This includes all of our products:

Spanish ham:
https://www.ibergour.com/en/productos/sel/charcuteria/cat/tipoprod/

Ham stands and ham-carving knives:
https://www.ibergour.com/en/productos/sel/accesorio/cat/tipoprod/

We have recently partnered with DHL to make sure that the best spanish Jamon will fly to HK in good hands, get through customs with no hassles whatsoever, and be delivered at your door ASAP.

It sure has been a long wait, but we are confident that tasting the best spanish Jamón in Hong Kong at regular spanish prices will completely make up for it.

To fulfill your order, just proceed as you would for any online order. Just make sure you choose “Hong Kong” as your country destination when typing in your shipping address, and you will be good to go. The full payment will be completed in our site, no customs fees nor any extra expense will be needed for you to enjoy your Jamón.

Also, please note that the prices displayed on our site include local taxes (VAT) that do not apply for orders bound for HK. These will be removed from the total price of your order once you enter your Hong Kong invoicing data, which will be automatically requested during checkout.

Best regards,
Miquel Nieto, founder

Joselito Ham turns 150 years old

The most famous and recognized worldwide ham producer from Guijuelo just celebrated its 150th anniversary. Six generations have now dedicated themselves to ham processing, even though it didn’t bear the name Joselito for the first 100 years, when the current director’s grandfather realized its growing popularity.

Joselito Ham has its own herd of almost 35,000 pata negra pigs, with a genetic selection that allows the recognition of a cut not yet labeled. Another characteristic is that the company doesn’t use additives, except salt. No artificial colors, preservatives or lactose – just acorn-fed ham and salt.

The company that José Gómez currently runs has opted for internalization, research and development and positioning as luxury items. A success that its competitors have lost no time in trying to duplicate.

To celebrate it, 18 master cutters sliced several Vintage 2011 cuts (cured for more than 7 years) in an event that took place in Madrid’s Teatro Real on October 2, 2018.

It was one of the hams that we first sold at IberGour. We incorporated it into our catalogue at the end of 2006, and we can confidently say that it is a brand that creates loyal customers. In spite of some specific disappointments, the more than 300 opinions that have been sent to us and we have published prove our customers’ love for the jewel of Guijuelo.

We hope to keep processing this exquisite, aromatic ham for another 150 years at least, and that IberGour continues selling it online 😉

#JamonByTheFace Dakar Challenge

#JamonByTheFace Dakar Challenge: today along the day we will be tweeting pictures of #Dakar2018 competitors touching their faces. For every picture tweet, tomorrow we will draw a jamon among its retweets. To maximize your odds of winning a jamon for FREE, press this button:  and retweet as many pictures as you wish as we publish them.

Even better: if you find the picture of a competitor from whom we have not published a picture yet, tweet it with a mention to @ibergour and you will get a free jamon directly, NO DRAWS! Just remember that:
  • it must be a competitor from whom we have not published a picture yet
  • they must appear touching their face
  • it must be verifiable that the picture was taken today
  • your tweet must mention @ibergour

Example:

Peterhansel se toca la cara

Rules:

  1. You can earn at most one jamon, either because you were the first one to tweet a valid picture or because you won a draw.
  2. You are not required to be the author of the picture. It can be someone else’s picture, a video frame, whatever.
  3. We will accept tweets/retweets until 24:00 today, Madrid time (GMT+1).
  4. There must be at least 10 retweets on the same picture for there to be a jamon draw for that picture.
  5. If you live in the EU*, we will ship your jamon for free. If you want it delivered somewhere else, the jamon is yours but you shall take care of shipping yourself (making arrangements for shipping, fulfilling taxes, shipping expenses).
    * We do not ship to the Canary Islands, Cyprus, Malta, Gibraltar, Ceuta, Melilla, Azores, Madeira, British Crown Dependencies or the Channel Islands in general.

Results

Yesterday we found all these pictures of Dakar 2018 competitors touching their faces:

This tweet had 12 RTs, and the jamon goes to: @Superxeta

This tweet had 12 RTs, and the jamon goes to: @karlo2011

Other competitor pictures that did not make it to the minimum number of RTs:

The “Jamón de Huelva” Designation of Origin changes its name to “Jabugo”

Jamon de Huelva is renamed as Jamon de JabugoAfter several years of litigation, the Supreme Court of Madrid has overturned the decision of the Ministry of Agriculture which originally denied the name change. From now on, the “Jamón de Huelva” Protected Designation of Origin will be renamed “Jabugo”.

So far, only hams produced in Jabugo, such as Cinco Jotas, could carry this mark on its label. This left out a lot of producers in the same area (Sierra de Aracena), which could not benefit from the power of this brand although they still offered high quality Pata Negra ham with similar characteristics.

In favour of this change were the city of Jabugo itself, the Regulatory Council of the D.O and many residents and businesses within the swine industry. The main opposition was the Asociación Auténtico Jabugo (Jabugo Authentic Association) and two major manufacturers: Sánchez Romero Carvajal (Osborne Group), which is the manufacturer of Cinco Jotas, and Consorcio de Jabugo (Agrolimen Group).

From a consumer’s point of view, the change appears positive because it simplifies the product. Enough people have difficulty keeping up with the differences of race, food and the zone of production of pigs, and above all also need to know that Jamón de Jabugo is Jamón de Huelva, but that Jamón de Huelva can’t be considered as “de Jabugo”.

As for quality, the Regulatory Council will now have to ensure a much more valuable mark than previously, and should therefore put extra controls and filters in place in order to prevent a potentially huge disaster.

 

When will the change in D.O. come into effect?

It came into force last March. On August 1 2015 has been published in the Official Gazette of the Ministry published a resolution declaring it accepts the decision and the name change will come into effect, and on March 7 2017 the new name was entered in the Community Register of PDOs and PGIs.